Jamie Oliver shares his perfect on a cold day 15 minute chicken curry recipe (2024)

The recipe is an easy alternative to a takeaway definitely more cost-effective as you watch those pennies for your Christmas shopping according to the Chef it's 'a little plate of heaven'

A warm meal on a cold day is the perfect way to warm yourself up again especially when that dish is chicken curry which packs a punch of flavour.

Jamie Oliver's, "flavour-packed" chicken laksa recipe only takes 15 minutes and serves four people or can be hearty leftovers for the next day. The recipe is an easy alternative to a takeaway and definitely more cost-effective as you watch those pennies for all your Christmas shopping.

In a video online , Jamie said: "You're gonna love this one. I've literally never met anyone that doesn't love Laksa. It's kind of like a soup come curry. You've got peanuts, citrus, and beautiful crispy chicken."

The recipe can be enjoyed with both rice and rice noodles and the rest can be stored in the fridge for the next day.

To make Jamie Oliver's homemade chicken curry, you will need:

For the chicken:

• Chicken thighs

• Salt and pepper

• A teaspoon of Chinese five-spice powder

• Lime juice

• One tablespoon of honey

• One tablespoon of sesame seeds

For the curry:

• 1 squash

• 1 litre of water

• 1 chicken stock cube

• 1 red chilli

• 3 of 4 spring onions

• 300g of white rice or rice noodles

• 400g (One tin) of coconut milk

• 600g (two bunches) of asparagus

• Piece of ginger (5cm)

• Teaspoon of coriander

• Tablespoon of soy sauce

• Tablespoon of peanut butter

• Tablespoon of sesame oil

• Tablespoon of fish sauce

• Teaspoon of turmeric

• Lime juice

• Kaffir lime leaves

Kitchen essentials:

• Grease-proof paper

• Rolling pin

• Griddle pan

• Tongs

• Sharp knife

• Chopping board

• Large pan

• Food processor

The method is easy - simply place your chicken thighs on some grease-proof paper and season with salt, paper as well and five spices powder. Move the chicken using the baking paper to make sure it is evenly coated in the seasoning.

Fold your greaseproof paper in half on top of the chicken and "bash it up" using a rolling pin. According to Jamie: "You're tenderising and you're also making the flavours really stick to it."

Place your griddle pan on the stove and leave it a few minutes to get hot. Once the chicken is flattened, take a pair of tongs and add the flattened chicken to the hot griddle pan. Cook for around five minutes until the chicken is fully cooked through. While the chicken is cooking, take your squash and cut the ends of it. Do not peel it and roughly chop it into large slices.

Fill up your kettle and pour around one litre of boiling water into a large pan. Add your chicken stock cube to the pan Jamie recommends grating your squash with the food processor but you would also do it by hand and then add the squash gratings to your pan of water. Jamie said: "This is gonna give your broth, your soup, wonderful body."

Next, add the following ingredients to the food processor: One red chilli, a "thumb size" piece of ginger, around four peeled garlic cloves, a tablespoon of soy sauce, some kaffir lime leaves, a teaspoon of peanut butter, a tablespoon of sesame oil and then a tablespoon of fish sauce as well as some coriander and turmeric.

In the food processor let the ingredients become a thick curry paste. Once ready, place the paste into your pan with boiling water. Jamie said that the "flavours, the brightness, the zestiness" would really taste delicious - and look fantastic too. Now it is time to cook your rice or rice noodles. Here you can simply follow the packet instructions.

Once you have trimmed and chopped the asparagus into pieces you can add it into your curry pan and then add in your coconut milk and bring to a boil then add in a splash of lime juice and mix.

Drizzle some honey onto the cooking chicken and coat in sesame seeds and lime juice while cooking. Let both the honey and sesame seeds form a glaze on the chicken thighs, and make sure to turn the chicken over so it is well coated.

Then, take your chicken out of the pan and cut it into strips. Finish your curry but adding some coriander and the chicken strips, and your beautiful curry is now ready to serve. After tasting the recipe, Jamie described the taste as being "a little plate of heaven right there."

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